These easy steak fajitas are made with marinated beef, onions and peppers for a flavorful dinner. Serve with warm tortillas and your favorite toppings for a delicious fiesta!
If you love Mexican recipes and everything fajita, try this fajita salad, shrimp fajitas or chicken fajita casserole, too!
Table of Contents
Steak Fajitas Recipe
This recipe is the best way to enjoy easy steak fajitas any night of the week! Made with seasoned strips of tender juicy steak marinated in the ultimate fajita seasoning and steak fajita marinade then quickly seared in a hot skillet with sautéed fajita veggies.
All of this flavorful goodness is wrapped in a warm flour tortilla topped only by the best guacamole recipe, shredded cheese, salsa, and whatever else your loved ones enjoy. Maybe even a squirt of lime.
Steak Fajita Ingredients
- Steak fajita marinade: Olive oil, lime juice, fajitas seasoning, minced garlic and flank steak or skirt steak. You can substitute taco seasoning for fajita seasoning.
- Bell peppers and onion: Fajita vegetables that pair well with steak. Use any color onion and any color bell peppers.
How to Make Steak Fajitas
- Marinate steak. Combine marinade ingredients then pour over steak. Cover the bowl and place the steak in the refrigerator and marinate 60 minutes up to 4 hours or overnight.
- Sear steak. Heat oil in a large cast iron skillet to medium-heat heat. Place the steak onto the skillet and cook each side for 3-5 minutes or until reaches desired internal temperature. Be careful not to overcook. Then remove and cover with foil to rest.
- Saute peppers and onion. Add sliced bell peppers and onion to the pan and cook until sizzling hot, about 3 minutes. Salt and pepper to taste. Slice steak against the grain and add back to pan.
- Assemble the fajitas. Serve in tortillas, lettuce cups or on top of a salad or rice bowl. Add desired toppings. Serve while warm.
Variations
I love any and all things fajita, whether it’s steak fajitas or sheet pan chicken fajitas.
- Gluten-free. Swap the flour tortilla for a corn tortilla. A sturdy, healthy alternative to flour tortillas.
- Low carb options. Skip the tortilla altogether and opt for serving your fajita in lettuce cups, or as a lettuce wrap.
- More veggies. Load it up with veggies as a way to sneak in your extra daily servings.
- A different protein. Just swap out the beef and marinade pork or chicken for a little while less than you would the steak.
- Skip the stovetop. Learn how to cook steak in oven for a mess free option when it comes to beef fajitas.
Tips for the Best Steak Fajitas
For tender strips of steak fajitas, follow these tips.
- Marinating is a must. Allowing the lime juice to break down the fibers in the steak all the while penetrating crazy delicious flavor, is super important.
- Cut against the grain. When it comes time to cut, using a sharp knife, cut against the grain. If you choose to cut prior to marinating, it can also be helpful to cut while the meat is still a tad frozen. Then thaw completely before adding it into the marinade.
- Meat tenderizer. If you find whatever cut of beef you have chosen, isn’t uniform in thickness, you may want to use a meat tenderizer to bang it down a bit thinner.
Steak Fajitas Serving Suggestions
Choosing how to dress up your steak fajita recipe is the best part! After wrapping in a flour tortilla, add lettuce, cheddar cheese, sour cream, guacamole, cilantro and pico de gallo. I love to top mine with a squirt of lime.
Instead of a tortilla, you could make a bowl with easy Mexican rice, beans and a drizzle of restaurant style salsa or salsa verde.
Love Mexican recipes? Try this bang bang shrimp taco recipe, chicken fajita bowls or easy crockpot chicken fajitas next!
More Mexican Recipes
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Steak Fajitas
Ingredients
Marinade
- ¼ cup olive oil
- 2 Tablespoons lime juice
- 1 Tablespoon fajita seasoning
- 2 teaspoons minced garlic
- 1 pound skirt or flank steak
For Fajitas
- 1 Tablespoon olive oil
- 2-3 bell peppers , sliced into thin strips
- ½ onion , sliced
For serving: Lettuce cups, flour or corn tortillas, rice, beans, cilantro, guacamole, sour cream, cheese and/or salsa
Instructions
- Prep steak. Place 1 pound steak in bowl. You can leave it whole or slice into strips (against the grain).
- Marinate steak. Combine 1/4 cup olive oil, 2 Tablespoons lime juice, 1 Tablespoon fajita seasoning and 2 teaspoons minced garlic in a small bowl. Whisk until combined. Then pour over the steak. Cover the bowl and place the steak in the refrigerator and allow to marinate for at least 60 minutes. Best when marinated for 4 hours+.
- Sear steak. Heat 1 Tablespoon olive oil in a skillet to medium-heat heat. Place the steak onto the skillet and cook each side for 3-5 minutes or until reaches desired internal temperature. Be careful not to overcook. Then remove and cover with foil. Allow to rest.
- Saute peppers and onion. Then add 2-3 sliced bell peppers and 1/2 onion to the pan and cook until sizzling hot, about 3 minutes. Salt and pepper to taste. Slice the steak if you haven't yet (against the grain) and add back to the pan.
- Assemble the fajitas. Serve in tortillas, lettuce cups or on top of a salad or rice bowl. Add desired toppings. Serve while warm.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
There are a few things to consider when picking what kind of steak to use for your fajitas.
One, you want a steak that will remain juicy and absorb all of the delicious dry rub and marinade. Two, you want meat that cuts nicely and can create thin strips of beef. And three, you want slices of steak that you won’t be chewing for hours.
It needs to be tender and melt in your mouth. Both skirt steak and flank steaks are great cuts and fit the bill on all of these things. You can’t go wrong with either choice, although I have used sirloin steak when in a pinch.
Yes! Since the steak is marinated, I often marinate the steak and veggies the night before. Store in the refrigerator and dinner is a cinch to make the next night!
Yes and no. It is up to you! You can marinate and cook the steak whole or marinate the steak in strips then quickly cook it. Either way, cut against the grain when ready to serve.
Store leftovers in the refrigerator up to 3 days or freeze up to 3 months.
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
The marinade is amazing! I think these are my new favorite dish!! Paired with some rice, yum!
Steak fajitas are a favorite around here. Seriously at least once a week! So good!
This looks so yummy and very tasty! My family is going to absolutely love this! Excited to make this!